Soup Stock and its Uses

In order that Soup-making processes may be readily grasped, one should be thoroughly familiar with what is meant by stock which forms the foundation of many Soups.

A stock of anything means a reserve supply of that thing stored away for future use. When applied to Soup, stock is similar in meaning for it refers to material stored or prepared in such a way that it may be kept for use in the making of certain kinds of Soup.

In a more definite sense, Soup-stock may be regarded as a liquid containing the juices and soluble parts of meat, bone or vegetables which have been extracted by long, slow cooking.

Cheese Soup

One and a half cupfuls of flour, one pint of rich cream, four tablespoonfuls of butter, four of grated Parmesan cheese, a speck of cayenne, two eggs, three quarts of clear soup stock.

Mix flour, cream, butter, cheese and pepper together. Place the basin in another of hot water and stir until the mixture becomes a smooth, firm paste.

Break into it the two eggs, and mix quickly and thoroughly.

Cook two minutes longer, and set away to cool.

When cold, roll into little balls about the size of an American walnut

When the balls are all formed drop them into boiling water and cook gently five minutes; then put them in the soup tureen and pour the boiling stock on them.

Pass a plate of finely grated Parmesan cheese with the soup.

From Easy to Make Soup Recipes

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